Twice Baked Alfredo Potatoes
Indulge in the ultimate comfort food with these decadent Twice Baked Alfredo Potatoes—perfectly roasted Russet potatoes stuffed with a luscious, homemade Alfredo sauce and crowned with gooey, golden mozzarella cheese. This recipe elevates twice-baked potatoes to gourmet status with a creamy blend of mashed potato, Parmesan, and garlic-infused butter, creating a rich and savory filling that’s utterly irresistible. Finished with a sprinkle of fresh parsley for a pop of color, these cheesy delights are perfect as a hearty side dish or stand-alone main course. With simple ingredients and easy-to-follow steps, this dish delivers restaurant-quality flavor right from your own kitchen. Perfect for weeknight dinners, holiday feasts, or just when you're craving a cozy classic, these Alfredo potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes, then prick them a few times with a fork. Rub each potato lightly with olive oil and place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are soft and easily pierced with a fork. Remove from the oven and let them cool slightly until they are safe to handle.
While the potatoes are baking, prepare the Alfredo sauce. In a small saucepan, melt the butter over medium heat. Mince the garlic and sauté it in the butter for 1 minute until fragrant.
Stir in the heavy cream and bring the mixture to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and black pepper. Remove the sauce from the heat and set aside.
Once the potatoes have cooled enough to handle, slice them in half lengthwise. Carefully scoop out the majority of the potato flesh, leaving a thin shell and placing the scooped flesh into a mixing bowl.
Mash the potato flesh with a handheld masher or fork. Stir in the prepared Alfredo sauce and 1 cup of the shredded mozzarella cheese. Mix until smooth and creamy.
Fill the hollow potato shells generously with the mashed potato mixture, mounding it slightly.
Place the stuffed potato halves on a baking sheet and top each one with the remaining 0.5 cup of shredded mozzarella cheese.
Return the potatoes to the oven and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and let them cool slightly. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 5338 mg | 232% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 14.2 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2298 mg | 177% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6775 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
